INGREDIENTS

INSTRUCTIONS

CRUST:  Preheat oven to 350.  Position rack in center of oven.  Lightly
oil 9" springform pan.  Finely grind all wafers and  gingersnaps w/
sugar and lemon peel in FP. Add butter and blend well.  Sprinkle crumbs
over bottom of prepared pan.  Press to form buttered  crust. Bake until
golden brown; 12 Minutes.  Cool before filling.  FILLING: Sprinkle
gelatin over cold water in small bowl. Let stand 10  minutes to soften.
Mince lemon peel and ginger with sugar and salt  in FP until all are as
fine as sugar. Really zap it. Add yolks in FP  and blend until Light
and fluffy.  Scald milk in heavy sauce pan.  With FP running; add milk
through feed tube and blend well. Return  mixture to sauce pan. Stir
over med. to low heat until mixture  thickens; about 12 min. Do NOT
BOIL. Add gelatin mixture to custard  and stir until dissolved.
Refectories until thickened but not set  (about 20 min), stirring
often. Blend cream cheese and lemon juice in  FP until smooth. Add
custard (the stuff from the fridge) and blend  until smooth. Pour into
large bowl. Whip cream in med bowl till it  holds soft peaks. Gently
fold into custard filling. Pour 1/2 of  filling over crust. Spoon 1/2
of lemon curd by T'sponfulls over  filling. Swirl mixtures together
using tip of knife. Pour remaining  filling over. Spoon remaining curd
over and repeat swirl. Refrigerate  at least 4 hours or overnight.  Run
knife around sides of cake.  Release pan. And you thought it was
easy---at least you don't have to  bake. This is a wonderful cake but
if you don't have a FP, forget  it.... *Lemon Curd can be bought at
speciality stores or check the  Gourmet section.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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